Tandoori Chicken Delight

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, skin-on and bone-in 1.5 kg (3.3 lbs) chicken pieces, skin-on and bone-in
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 3 tablespoons tandoori masala 3 tablespoons tandoori masala
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, tandoori masala, lemon juice, vegetable oil, ginger paste, garlic paste, ground cumin, ground coriander, paprika, turmeric powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and has a charred exterior.
5. 5.
   Once cooked, transfer the chicken to a serving platter and garnish with fresh cilantro leaves. Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a thick consistency for the marinade. Greek yogurt works well as a substitute.
• Tandoori masala — Look for a good quality tandoori masala blend at your local Indian grocery store or make your own by combining spices like paprika, cumin, coriander, turmeric, and garam masala.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you don't have a grill, you can also cook the chicken in the oven at 200°C (400°F) for approximately 25-30 minutes or until cooked through.
• Serve the Tandoori Chicken with a side of mint yogurt sauce for a refreshing contrast to the spices.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the marinade.
• To achieve the best results, allow the chicken to marinate overnight for maximum flavor infusion.

Serving advice

Serve the Tandoori Chicken as a main course with a side of fragrant basmati rice or warm naan bread. Garnish with fresh cilantro leaves and serve with lemon wedges for an extra burst of tanginess.

Presentation advice

Arrange the grilled Tandoori Chicken pieces on a platter, showcasing their vibrant red color and charred grill marks. Garnish with fresh cilantro leaves for a pop of green and serve with lemon wedges on the side for an appealing presentation.